STRAWBERRY CAKE MIX BROWNIES
An easy bar cookie that starts from a cake mix.
Provided by Crazy About Cooking
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butterscotch chips, eggs, brown sugar, butter, and water together in a bowl; pour into the prepared baking dish.
- Bake in the preheated oven until edges begin to pull away from sides of pan, 25 to 30 minutes.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 45.8 g, Cholesterol 41.2 mg, Fat 11.3 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 320.9 mg, Sugar 30.9 g
STRAWBERRY BROWNIE DELIGHT
This scrumptious dessert will melt in your mouth! Delicious brownies with a surprise filling covered in whipped topping, sliced strawberries and drizzled with chocolate. Mmm mmm good!
Provided by APRILB7070
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
- Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 69.2 g, Fat 14.1 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 156.1 mg, Sugar 30.1 g
STRAWBERRY SUNDAE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
- Serve over ice cream with salted peanuts on top.
STRAWBERRY BROWNIE SHORTCAKE
Steps:
- Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans.
- Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. A baking tip to get the brownies out of the pan easier is to put a circle of parchment paper on bottom of pan.
- Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely.
- Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes or until thickens. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
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HOT STRAWBERRY SUNDAES
This recipe is from Southern Living 1981. I've edited the instructions slightly for stovetop. The preserves may be heated in the microwave on medium for 2-3 minutes.
Provided by Dreamgoddess
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Scoop the ice cream into four small serving dishes and refreeze.
- Combine the preserves, pecans and kirsch in a small saucepan.
- Heat gently until the preserves are heated through and partially melted.
- Spoon the preserves over the ice cream and serve immediately.
Nutrition Facts : Calories 505.2, Fat 21, SaturatedFat 10.2, Cholesterol 63.4, Sodium 134.4, Carbohydrate 76.3, Fiber 2.4, Sugar 59.9, Protein 5.9
STRAWBERRY BROWNIE ICE CREAM SUNDAE
This is my take on a recipe by Chef Andrew Sutton....his is so much more complex. I broke this down into many steps for ease of understanding but it is really a simple preparation.
Provided by Happy Harry 2
Categories Frozen Desserts
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips.
- Bake and set aside to cool.
- In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt.
- Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour.
- Cut brownies into bite-size cubes.
- In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies.
- Add 1/2 half of the soften ice cream over brownies and spread to seal.
- Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed).
- Drizzle caramel sauce over top.
- Add rest of ice cream, sealing top.
- Drizzle chocolate sauce over top. Freeze.
- When ready to serve, top with rest of berries and some whipped topping as desired.
- * Make sure to read box for directions as to how much equals 1/2 cup.
Nutrition Facts : Calories 973.4, Fat 25.9, SaturatedFat 8.7, Cholesterol 48.3, Sodium 666.1, Carbohydrate 179.2, Fiber 3.2, Sugar 68, Protein 14.5
STRAWBERRY ICE CREAM
Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts
Provided by Cassie Best
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
- Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
- Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
- Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
LIGHT MY FIRE BROWNIE SUNDAES
Make and share this Light My Fire Brownie Sundaes recipe from Food.com.
Provided by shawnajean
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends).
- Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan.
- Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
- Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
- Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
- Top each with a small scoop of ice cream, then warm or room temperature sauce.
Nutrition Facts : Calories 421.5, Fat 20.6, SaturatedFat 9.8, Cholesterol 76.6, Sodium 195.7, Carbohydrate 58.9, Fiber 3, Sugar 29.3, Protein 4.9
STRAWBERRY BROWNIE BOMBE
Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.
Nutrition Facts :
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